When
the desired temperature is reached, Tom pours the fudge out onto a
marble table. Marble is smooth, nonstick, and can absorb a lot of
heat due to its high density.

Co-owner
Tom Lowe keeps a log of the temperature to which each batch of fudge
is cooked. (Each variety gets cooked to a slightly different temperature,
and the temperatures can vary with the season.) Later, hell
note whether the fudge was too firm or too soft or just right, and
adjust the temperature as necessary in future batches.

The
fudge sits cooling on the table until a finger poked into leaves
a dent that doesnt entirely go away.